Lift chicken from the broth and cool. Strain the stock and return to the crock pot (since the chicken is usually falling apart at this point I find it easiest to forego the lifting and just pour the contents into a large colander, within either a larger bowl or pot). Remove the meat from the bones, tear into 1-inch sized pieces and return to the pot. Turn heat to high. Add Mexican seasoning, oregano, squash and chick peas. Cover and cook an additional hour.